Fspt Class2 Records

8/12/2019 Fspt Class2 Records

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Food Safety Program TemplateRecordsfor Class 2 Retail and Food Service Businesses, No. 1, ersion 2


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1Contents

ntroduction 2

&y records summary

Records and e*ample records

Record 15 'pproved food suppliers list Record 25 %oods receiving form 0

Record 5 Storage units temperature log 6

Record 5 Time log 1(

Record 35 78uipment cali$ration log 12

Record 0.15 'ctivity log 9internal revie+ process temperature log: 1

Record 0.25 'ctivity log 9internal revie+ process temperature log: 10Record 0.a5 'ctiv ity log 978uipment timetemperature com$inat ions: 16

Record 0.$5 'ctivity log 978uipment timetemperature com$inat ions: 2(

Record -.15 !aily diary record s#eet 22

Record -.25 !aily diary record s#eet 2

Record 6.15 Cleaning sc#edule 20

Record 6 25 Cleaning sc#edule 26


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ntroduction

;#at is t#e purpose of t#is resourceunction +it# t#eFood Safety Program

Template forClass 2 Retail and Food Service !sinesses" #o$1" %ersion 2$f you are unclear a$out your Food Safety Program or your records5

? spea@ +it# an environmental #ealt# officer from your local council

? call t#e dedicated Food Safety "elp 4ine5 1(( 0 32

? visit A+++.#ealt#.vic.gov.aufoodsafety.

f a food safety pro$lem occurs, records are t#e $est +ay to demonstrate t#at you dideveryt#ing t#at you s#ould #ave done to @eep food safe.

;#at records +ill needect

9R:

nitials Pro$lems and

corrective

actions ta@en

1+*6*1) 11$))pm &$ Smith Salami (- &an 2)12 A & #il

Record 5 Storage

units temperature log

C#ec@ t+ice a day

Gnit num$erlocation Time ampm Temperature Corrective action ta@en

ig fridge 1)$,)am +-C

ig fridge 1$))pm 8-C Thermostat ad:!sted

Record 05 'ctivity log

C#ec@ once a mont#

9coo@ingcooling

re#eatingt#a+ing:

&enu

item4ist

activity

Start time Temperatureof food

7nd time Temperatureof food

Corrective action ta@en

roast Coo3ing 11$))am 7- 12$,)pm 7+-C

FoodSafetyProgra

mTemplateRecords

forCla

ss2

Retail

and

Food

Service

Bus

in esses,No.

1,ersion

2

Record $)15 !aily diary record s#eet 9e*ample:

? For alle*istingsuppliersof #ig#/ris@foods, c#ec@ and record at leastone in every five deliveries+it#a t#ermometer. ou must c#ec@ asampleof items+it#int#isone delivery.

? "ig#/ris@foods s#ould$e deliveredat 3IC or colder, unlessyou are confidentt#at t#e food #as $een in t#e temperature danger Joneof 3IC to 0(IC for lesst#an 2 #ours.

? ,f a foodDspac@agingisdamaged and you t#in@t#is#as affected t#e foodDssafety and suita$ility, you s#ouldre>ect t#e delivery.

? FroJen foods s#ouldal+ays$e deliveredfroJen #ard.

Temperaturechart

.ot holding0(IC

&old holding3IC&oo'ing

Coo@ to -3IC at t#e

centre of t#e food.

-Rif fis# or stea@,

coo@ to preference

recording coo@ing

time and temperature

&ooling

Cool to 21IC in

2 #ours

Cool to 3IC in a

furt#er #ours

Reheating foodto

-3IC

,f using t#is recordatan event,

c#ec@ goodsonarrival at t#eevent.

Record 5Timelogforready/to/eat food

ondisplay9if #otorcold:9nly complete ifusingTime Support

Program,2#r rule:

Type of food Time Temperature Time Temperature Corrective action ta@en

Colesla/ display ,$))pm 7-C +$))pm 2+-C ;isposed


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!ote5 !o not +rite on t#is master form. &a@e several p#otocopies to put in your records

,f using t#is

record atan

event, c#ec@goodson arrival at

%oods in record

C#ec@ and record at least

1 in 3 deliveries 9or more

fre8uentlyifyou suspect

a delivery temperature is

#ig#er:.

!ate Timeam2pm

Supplier Food type Foodtemperature9#ig#/ris@ food:

Best $efore or

use/$y date

'ccept 9':

or

re>ect 9R:

nitials Pro$lems andcorrective

actions ta@en

Record 5 Storage units

temperature log

C#ec@ t+ice a day

Gnit num$erlocation Time am2pm Temperature Corrective action ta@en

Record 05 'ctivity log

C#ec@ once a mont#

9coo@ingcooling

re#eatingt#a+ing:

&enu

item4istactivity

Start time Temperatureof food

7nd time Temperatureof food

Corrective action ta@en

FoodSafetyP

rogram

TemplateRecords

forClass2

Retailand

Food

Service

Bu

sinesse

s,No.1,e

rsion

2

23

Record $)15 !aily diary record s#eet? For all e*isting suppliersof #ig#/ris@foods, c#ec@ and record at least one in every five deliveries +it# a t#ermometer. ou must c#ec@ a sample of

items +it#in t#is one delivery.

? "ig#/ris@foods s#ould $e delivered at 3IC or colder, unless you are confident t#at t#e food #as $een in t#e temperature danger Jone of 3IC to 0(IC

for less t#an 2 #ours.

? f a foodDs pac@aging isdamaged and you t#in@t#is #as affected t#e foodDs safety and suita$ility, you s#ould re>ect t#e delivery.? FroJen foods s#ould al+ays $e delivered froJen #ard.

Temperaturechart.ot holding 0(IC

&oldholding 3IC

&oo'ingCoo@ to -3IC at t#e

centre of t#e food.

-R if fis#or stea@,

coo@to preference

recordingcoo@ing

timeand

temperature

&ooling

Coolto 21IC in

2 #ours

Coolto 3IC ina

furt#er #oursReheating foodto

-3IC

f using t#is record

at an event, c#ec@

goods on arrival at

t#e event

Record 5Timelogforready/to/eatfoodondisplay9if#otorcold:9nlycomplete if usingTime

Support Program,

Typeof food Time Temperature Time Temperature Corrective action ta@en

24


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%oods in recordFre8uency5 1 in

3 deliveries at

leastorif delivery

temperature

seems #ig#.

!ate Time

ampm

Supplier Food type Food

temperature

9#ig#/ris@

Best $efore

or use/$y

date

'ccept 9':

or re>ect

9R:


corrective

actions ta@en

1+*6*1 1$))pm &$ Smith Salami (- &an 2)), . A & #il

Record 5 Storage

units temperature

log

Fre8uency5 C#ec@

t+ice a day


ig fridge 1)$,)a +-

ig fridge 1$))p +- Thermostat ad:!sted

FoodSafetyProgra

mTemplateRecords

forCla

ss2

Retail

and

Food

Service

Busin e

sses,No.

1,ersion

2

Record $)25 !aily diary record s#eet 9e*ample:? For all e*isting suppliers of #ig#/ris@foods, c#ec@ and record at least one in every five deliveries +it# a t#ermometer. ou must c#ec@ a sample of items

+it#in t#is one delivery.

? "ig#/ris@foods s#ould $e delivered at 3IC or colder, unless you are confident t#at t#e food #as $een in t#e temperature danger Jone of 3IC to 0(IC

for less t#an t+o #ours.

? f a foodDs pac@aging isdamaged and you t#in@t#is #as affected t#e foodDs safety and suita$ility, you s#ould re>ect t#e delivery.

? FroJen foods s#ould al+ays $e delivered froJen #ard.

Temperaturechart

.ot holding 0(IC&oldholding 3IC

&oo'ing

Coo@ to -3IC at t#e

centre of t#e food.

-R if fis#or stea@,

coo@to preference

recordingcoo@ing

timeand

temperature

&oolingCoolto 21IC in

2 #ours

Coolto 3IC inafurt#er #oursReheating foodto-3IC

Record 0.5 'ctivitylog

9Coo@ingRe#eatingCooling:

Fre8uency5

at least once

a mont#

Food Portion siJe 78uipment 78uipmen

t setting

Coo@ing,

Re#eating

or Cooling

Time ta@en Temperature

reac#ed

Chic3en 1$+3g ven ,,)-C Coo3ing 1 hr (+ mins 7+-C


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f using t#isrecord at anevent, c#ec@goods on arrivalat t#e event.

FoodSafety

Program

TemplateRecords

forClass2

Retail

and

Food

Serv

ice

Busin

esses,No.

1,ersion

2

Record 5 Storage

units temperaturelog

Fre8uency5 C#ec@

t+ice a day


%oods in record

Fre8uency5 1 in

3 deliveries at

leastorif delivery

temperature

seems #ig#.

!ate Time

ampm

Supplier Food type Food

temperature

9#ig#/ris@

Best $efore

or use/$y

date

'ccept 9':

or re>ect

9R:


corrective

actions ta@en

Record$)25 !ailydiaryrecords#eet? For alle*isting

suppliersof #ig#/ris@foods, c#ec@and record at

leastone in every

five deliveries+it#at#ermometer.

Coumust c#ec@ a

sampleof items+it#int#isonedelivery.

? "ig#/ris@foodss#ould$e

deliveredat

3ICor colder, unless

you are confidentt#at t#e food #as

$een in t#etemperaturedanger Jone of

3IC to 0(IC forlesst#an t+o#ours.

? ,f a foodDs

pac@agingisdamaged and yout#in@t#is#as

affected t#efoodDssafety andsuita$ility, yous#ouldre>ect t#e

delivery.

? FroJen foods

s#ouldal+ays$edeliveredfroJen#ard.

Tempera

turec

h

a

r

t

Record 5Timelog forready/to/eat foodondisplay9#otorcold:9nly complete ifusing

Time Support Program,

2#r rule:

Type of food Time Temperature Time Temperature Corrective action ta@en

Colesla/ display ,$))pm 7-C +$))pm 2+-C ;isposed

.ot holding 0(IC &old holding 3IC &oo'ing 2 #ours


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f using t#isrecord at anevent, c#ec@goods on arrivalat t#e event

Record 0.5 'ctivitylog

9Coo@ingRe#eatingCooling:

Fre8uency5

at least once

a mont#

Food Portion siJe 78uipment 78uipment

setting

Coo@ing,

Re#eating or

Cooling

Time ta@en Temperature

reac#ed

2"

.ot holding 0( C &oldholding 3 C &oo'ing

Coo@ to -3IC at t#ecentre of t#e food.

-R if fis#or stea@, coo@to preference recordingcoo@ing timeandtemperature

&ooling

Coolto 21IC in

2 #ours

Coolto 3IC ina furt#er #oursReheating

foodto-3IC

.

Record5Timelog forready/to/eat foodondisplay9#otorcold:9nly complete ifusing

Time Support Program,

2#r rule:

Typeof food Time Temperature Time Temperature Corrective action ta@en


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Record %)15 Cleaning sc#edule 9e*ample:

0hat is to be

cleaned

ain


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Fo

an

2%

Record % 25 Cleaning sc#edule 9e*ample:


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oodSafetyProgram

TemplateRecords

forCla

ss2

Retail

nd

Food

Service

Busi

n esses,No.

1,ersion

2

Record %)25 Cleaning sc#edule 9e*ample:

;#at itemarea

"o+ often "o+ to clean,e8uipmentneeded

Cleaningproductto use

;#o isresponsi$le

To $e c#ec@ed$y

Special #andling instructions andprotective clot#ing or refer to &S!Ss#eets and t#eir location

!aily ;ee@ly &ont#ly

=or3'ench

as yo! go ;il!tecleaningsol!tion0Tin /arm

/ater

BTSol!tion

All 3itchenstaff

&oe &onesFood SafetyS!pervisor

See AC Cleaning Sol!tions SafetyCard for BT Sol!tion


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FoodSafetyProgram

TemplateRecords

forClass2

Retail

and

Food

Service

Busin

esses,No.

1,ersion

2

2*

!ote5 !o not +rite on t#is master form. &a@e several p#otocopies to put in your records folder.

Record %)25 Cleaning sc#edule

;#at item

area

"o+ often "o+ to clean,

e8uipment

needed

Cleaning

product to

use

;#o is

responsi$leTo $e c#ec@ed $y Special #andling instructions and protective

clot#ing or refer to &S!S s#eets!aily ;ee@ly &ont#ly

Documents

Fspt Class2 Records